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Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial

Gulsun Akdemir Evrendilek1,2, Anıl Bodruk3,4, Merve Eda Eker3,4

  • 1Faculty of Engineering, Department of Food Engineering, Bolu Abant Izzet Baysal University, Bolu Turkey.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|April 26, 2022
PubMed

Keywords:
ketchupmicrobial inactivationoptimizationultrasonication

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